The Institute cook book

CANNED TOMATOES Wash the tomatoes and plunge them in boiling water for five minutes. Pare and cut them into small pieces; put them in the preserving kettle over the fire and heat slowly, stirring frequently to prevent their sticking, and removing the scum that rises. Boil for thirty minutes, counting from the time the whole mass begins to boil. Put in sterilized jars and seal. CANNED MUSHROOMS Stem the mushrooms and wash them carefully, but do not peel them. Pack them closely in glass jars; adjust the rubbers and lay the lids on loosely. Stand the jars in a wash-boiler on a rack or straw and pour in water to come about four inches above the rack. Cover the boiler; bring the water to the boiling point and boil continuously for one hour and a half. By this time the mushrooms will have wilted down; so fill two jars by means of a third; cover them and put them back in the boiler. Boil for thirty minutes; fill the jars to overflowing with boiling water and quickly cover. PRESERVING FRUIT Some fruits, such as strawberries, sour cherries, sour plums, etc., are better preserved with a large amount of sugar than simply canned. They are richer, however, and cannot be eaten in such abundance as canned fruits. A thick coating of paraffin makes a good cover, but not quite so good as paper cut the proper size and dipped in alcohol or brandy, because the spirits destroy any mold spores that may happen to rest c ^ the top. Paraffin poured on top of the paper, however, will help to insure preservation, CANNING AND PRESERVING Fam'l?v°o1 Four Family of Four STRAWBERRIES IN THE SUN 2 pounds berries 2 pounds sugar % cup water Put the syrup in the preserving kettle; bring it to a boil and cook for about ten minutes, or until it begins to thicken. Add the berries; cook for ten minutes and pour them out in shallow dishes or meat platters. Cover with sheets of glass, allowing a little air for ventilation; place in the sun until the juice is thick and syrupy. This will take two days or more, but the rich color and delicious flavor of the fruit will fully repay the effort expended. Put into small jars or tumblers and cover according to directions. PRESERVED STRAWBERRIES 1 pint strawberries 1 pint sugar 1/2 cup water Unless strawberries are cooked in the sun they should be prepared only in small quantities, or they will be dark and unpalatable. If the following directions are carefully observed the strawberries will be plump and of a rich red color. Bring the sugar and water to a boil; add the strawberries and cook for ten minutes. Remove the berries carefully with a skimmer and cook the syrup until it is of the consistency of jelly. Return the berries to the syrup; bring all to a boil and when cool put in glass tumblers. STRAWBERRIES AND PINEAPPLE Follow the recipe for Preserved Strawberries, using two thirds pineapple and one third strawberries. PRESERVED CHERRIES Pie cherries are best for preserving. Follow either of the recipes for strawberries. PRESERVED PLUMS OR GREEN GAGES 2 quarts plums or gages 1 quart sugar 1 cup water Prick the fruit; put it in a preserving kettle, cover well with water; boil five minutes and drain. Bring the sugar and water F'amSyVfVur CANNING AISD PRKSERVING